A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

1 x 150g ball mozzarella, drained

handful basil leaves

Method

Heat oven to 200C/fan 180C/gas 6. Drizzle the oil over the aubergine and bake in the oven for 25 mins until softened. Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine. Return to oven for another 5 mins or until the cheese has melted. Scatter over some basil leaves. Serve with couscous and green salad.

Lovely to look at as a starter, but I think a bit of seasoning is definitely needed. Like the idea of oregano and a touch of garlic, perhaps even smoked mozzarella or even just a touch of sea salt and cracked black pepper. I'm veggie and I love food packed with flavour, veggie food shouldn't be bland... when it's done properly it's as delicious as anything else.

I love this recipe, however I fried an onion, added a can of chopped tomatoes, some chopped fresh basil, a sprinkle of sugar for sweetness and a pinch of cayenne pepper for a kick and let that all simmer away whilst the aubergines were roasting. I spooned this mixture onto the aubergines and topped with the mozzerella and cooked for a further 15 mins. Delicious.

The cooking time for the aubergines specified in recipe is not long enough. Adding the tomatoes at the same time as the cheese left them still uncooked when the mozzarella was passing the point of no return.

Made this at a dinner party; it was s disaster!It was totally bland and the texture was awful: the tomatoes and aubergine were watery and the tomatoes cheese didn't bake well in 5 mins. Never making this again - it was an embarrassment.

My family and I found this dish a little bit too bland even after topping the aubergine with red pesto. We added slices of stilton cheese on our plates and that made it tastier. If I made this again, I would use sundried tomatoes and olives and just stronger ingredients, e.g. halloumi cheese instead of mozarella (as suggested by earlier posters).

Really enjoyed this one! But I made some changes as some comments said it was a bit bland.

Made tomato sauce instead of using fresh tomatoes->used plenty of garlic, sugar & black pepper & let it reduce down for a good while. I also added olives & sundried tomatoes just before I put the mozarella on!

Served with grilled courgettes (cooked in olive oil & lemon juice) and some chips! Went down a treat with my boyfriend, will def make again!

I made this today and was really good, my 20 months old daugther liked it as well. I made 2 little changes: I cut the aubergine cca. 1-1,5 cm round slices, so it cooked a bit more faster, and was easier to serve. Before putting the slices to the oven, after the oil I put some fine chopped basil to the top of them.

As per other comments I cooked up some garlic and tinned tomatoes in a saucepan with oregano and basil, adding some chopped baby tomatoes for texture. Served with cous cous and salad. Other half felt it would have been nicer with mince added.

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